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Tuesday, June 29, 2010

SoudZouKaKia(soo-tsoo-KAH-kyah). Huh???!!! Yeah,I know. The name is quite a mouthful.Almost all greek dishes are named that way.It also goes by the name SmyRna Sausage/Meatballs. This dish was brought to Greece by refugees from Smyrna, modern Izmir(Turkey). A typical Greek preparation made of spicy large and elongated meatballs with cumin, cinnamon and garlic, served in a characteristic tomato sauce.It is traditionally made with ground lamb but I have made this with ground turkey. Ground chicken would go equally well.
Sending this to Joanne's Greek-Themed Regional Recipes Event and to Presto Pasta Nights

Ingredients:

Any Ground Meat - 1 1/2 pound ( I used Butterball Lean Ground Turkey)

Stale Whole Wheat Bread - 2 slices, crumbed

Onion - 1, large

Garlic - 3 cloves, minced

Mint - 2 tbsp, finely chopped

Parsley - 2 tbsp, finely chopped

Ground Cumin - 1 1/2 tsp

All Spice - 1/4 tsp (Cinnamon Powder can be substituted)

Salt for taste

Cracked pepper - 1 1/2 tsp or less

Egg - 1, whisked

Oil - 2 tbsp

Bertolli Organic Olive Oil, Basil & Garlic Sauce - 1 1/2 cups

Procedure:

In a large bowl, mix all of the above ingredients except the Bertolli Sauce and Olive oil.

Knead the mixture like a dough for 5 minutes.If the mixture is mushy add crumb of another slice of bread.

Refrigerate the mixture for an hour or so.

Divide the mixture into 25- 30 even balls.

Shape each balls into oblongs(mini sausages).

Shallow fry the sausages in a wide bottomed pan in olive oil 2 minutes per side or till its evenly browned.

Mix the Bertolli sauce with a cup of water and add it to the pan.

Lid the pan and cool the sausages in the pan for 10-12 minutes.

Cook for 5 more minutes without the lid or until the sauce has thickened.

Oh my goodness, this recipe sounds fantastic, Lassi! You're making really really hungry, girl. I can almost smell it from here. Can't wait to try out soon. Thanks alot for sharing. Have a nice day.Cheers, Kristy